Ayurveda and Yoga

Fresh tomato soup with oregano, but could have been basil or marjoram.

Summertime calls for lighter meals and soup is one simple solution. Easy to make and nourishing, soups are especially good for people with less than perfect digestion. Ayurveda places great importance on digestion, which is why cooked and warm food is recommended over raw.

Yesterday I made fresh tomato soup with tomatoes from Full Earth farm. Sauteé red onion and garlic in coconut oil , add cut up tomatoes, salt, pepper and oregano; after half an hour of simmering gently and adding some water it will blend up into a tasty soup. Call up your creativity!

Carrot-ginger soup is a stand-by at our house.

Don’t like tomatoes? There is asparagus, broccoli, peas, spinach and other greens that make wonderful soups. Instead of onions, try using celery, fennel or leeks. Use your favorite herbs or spices. Some I particularly like are parsley, cilantro, cumin and thyme. Summer squash is plentiful this time of year and makes a lovely soup. You can use chicken broth or vegetable stock as a base and to control the consistency. Or not. Water can do just fine. Carrot ginger is another easy soup following the basic recipe above.

Don’t forget legumes. Chick peas, split yellow lentils, black beans, navy beans add protein and texture. Thinking ahead is important though, because most of these do best with an all-night soak before cooking. Turmeric, chilis, rosemary are a few of the possibilities for additional flavors. Studies have shown that people eat less when they begin a meal with soup. The warmth of soup will aid digestion and not overload it.

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Disclaimer: The information on this website is for educational purposes only and is not a substitute for medical advice, diagnosis or treatment. For more information pertaining to your personal needs, please see a qualified health practitioner.